I had a similar dish in a restaurant on Lygon Street in Melbourne, so I thought that I would do my own version
Peel prawns, remove the heads and de-vein (can leave tails if you like)
Finely chop onion
Coarsely chop tomato
Finely chop garlic & chilli
Roughly chop dill
Put pasta on to boil
Heat oil in pan
Fry onion, garlic and chillis.
When soft add the tomatos and capers
After about 5 mins add the prawns
Cook for about 5 minutes and then pour in a good dash of Galliano (a generous, big splosh). (If you are worried about the dish flaming then you can soak all of the ingredients in the Galliano before cooking).
Drain the pasta and mix it into the pan
Throw in the fresh dill
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